Sourdough Bread with Black Poppy Seeds

This easy Sourdough bread is a chewy and soft loaf filled with poppy seeds and mixed kernels.

Enjoy your bread with butter and jam, it also makes delicious toast and can be frozen.

Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

My other video recipes:

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You will need:

  • 80 grams sourdough starter (100% hydration)
  • 370 grams high protein bread flour
  • 250 grams of water
  • 8 grams salt
  • 15 grams poppy seeds
  • 15 grams mixed kernels (optional)

Procedure (video):

  1. Prepare your levain: The night before making the dough, around 11 pm, build the starter with 8g starter: 40g water: 40g flour.
  2. Autolyse: After mixing the starter, mix the flour and water in a bowl. Stir all the ingredients until no dry flour is left, cover, and let the dough sit on your counter overnight.
  3. Starter and salt: The next day (morning), add 80g levain and 8g salt to your autolyse dough. Mix the dough using the Rubaud method for 15 minutes. Cover and let the dough rest for 1 hour.
  4. Lamination: Laminate the dough, then sprinkle the poppy seeds and mix kernels. Fold and transfer into a greased container—cover and rest for 1 hour.
  5. 5x Coil fold: Perform 4x folds and rest the dough every 1 hour. Perform the 5th coil fold and rest the dough until it has risen about 50%, and you see a bunch of little air throughout; it’s ready for pre-shaping. My dough was ready for pre-shaping after 30 minutes.
  6. Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a boule (ball), be careful not to degas too much, and allow to bench rest for 15 minutes (uncover).
  7. Final shape: Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton and let the dough rest at room temperature for 1 hour.
  8. Cold retard: Transfer the dough to the fridge for 18 hours. My fridge temperature is 2C / 36F.
  9. Pre-heat the oven and freeze the dough: One hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F. Take the dough out of the fridge and transfer it to your freezer while you’re preheating the oven.
  10. Score and bake: Once the oven is ready, take the dough out of the freezer, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 8 minutes, then 12 minutes at 205C/401F.
  11. Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.

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